BERLINERS FILLED WITH PAST CREAM
7 g dry baker’s yeast
40 g butter or margarine
300 g strong flour
1 pinch of salt
Powdered sugar to sprinkle
For the pastry cream:
The peel of 1 lemon
20 g of Cornstarch
3 egg yolks
1. In a bowl, dissolve the yeast in the warm milk.
2. Next, add the sugar, the butter in pieces and the egg and stir with a spoon.
3. Finally, add the flour and salt and knead until you obtain a very tender dough, just enough to handle. The amount of flour is indicative, since each brand of flour absorbs a different amount of liquid. Better to start with 250 grams and add if necessary.
4. Shape the dough into a ball and let it rise, in a bowl, covered with a cloth, for one hour.
5. Once the time is up, stretch the dough on the floured countertop until it is 2 cm thick and with a round cutter (a narrow inverted glass is fine…) cut out portions of the dough. Instead of cutting them, you can also make dough balls (they look prettier, although they are more work).
6. They are separated from each other, covered with a cloth and left to rise for another hour.
7. Meanwhile, prepare the pastry cream, putting all the ingredients in a saucepan and putting it on the heat, stirring continuously until it thickens, about 5 minutes.
8. Pour the cream into a pastry bag with a fine nozzle.
9. Once the berlines have doubled in volume, they are fried in sunflower oil. They are placed on absorbent paper and sprinkled with sugar.
10. When they are cold, fill them with the cream by inserting the nozzle through the bottom of the saloons.